Sweet Potato Skins

• 6 medium sweet potatoes (about 2 1/2 pounds)
• 3 tablespoon extra-virgin olive oil
• 1 cup shredded part-skim mozzarella
• 2 tablespoons grated Parmesan
• 2 scallions, thinly sliced
• 1/2 cup salsa verde
• 1/2 avocado, pitted and cut into small pieces
• 1 cup black bean chips, crushed

1. Position an oven rack in the top of the oven, and preheat to 350 degrees F. Put the sweet potatoes on a rimmed baking sheet, and bake until fork-tender, 40 to 50 minutes.
2. Let cool completely.
3. (The potatoes can be baked, cooled and refrigerated a day ahead.)
4. Split each in half lengthwise, and scoop out most of the flesh, leaving about a 1/4-inch border all around.
5. (Save the scooped-out flesh for making mashed sweet potatoes later.)
6. Preheat the oven to 400 degrees F. Put a rack on a rimmed baking sheet.
7. Arrange the potato skins skin-side up on the rack, and brush with 2 tablespoons of the oil.
8. Bake until the skins are slightly browned, 20 to 30 minutes.
9. Let cool completely, then cut each in half crosswise.
10. Arrange the pieces skin-side down on the rack, and sprinkle each with mozzarella, Parmesan and scallions.
11. Bake until the mozzarella melts, 8 to 10 minutes.
12. Remove the potato skins from the oven, and drizzle with the remaining tablespoon of oil.
13. Top each with some salsa verde and avocado.
14. Sprinkle with crushed chips.

sweet potatoes, extravirgin olive oil, mozzarella, parmesan, scallions, salsa verde, avocado, black bean chips

Taken from www.foodnetwork.com/recipes/food-network-kitchens/sweet-potato-skins.html (may not work)